Hot Chocolate Sourdough Focaccia
This decadent Hot Chocolate Sourdough Focaccia has a rich chocolate dough that is topped with a gooey toasted marshmallow layer and a sprinkle of crushed peppermint.
Ingredients
- 250 gramswater (warm, 1 cup)
- 150 gramswhole milk (warm, ⅔ cup)
- 15 gramscocoa powder (3 tablespoons )
- 50 gramsgranulated sugar (¼ cup )
- 10 gramssalt (1½ teaspoon)
- 150 gramsactive sourdough starter (½ cup + 2 tablespoons )
- 500 gramsbread flour (3⅔ cups )
- 165 gramswhite chocolate peppermint chips, white chocolate chips or chocolate chips (1 cup )
- 100 gramsmarshmallow fluff (store bought or homemade) (1 cup )
- 50 gramscrushed peppermint (¼ cup )
- 57 gramsbutter, divided (4 tablespoons )
Directions
- 1
Mix together the warm water, warm milk, sugar, cocoa powder, salt, and sourdough starter until combined. Next, add in the flour and mix until the flour is incorporated. 250 grams water, 150 grams whole milk, 15 grams cocoa powder, 50 grams granulated sugar, 10 grams salt, 150 grams active sourdough starter, 500 grams bread flour
- 2
Let sit in a warm place covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.
- 3
When you are ready to do your first set of stretch and folds, add in 1 cup of the chocolate chips. Perform 2-3 sets of stretch and folds to develop the dough with at least a 30-minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.165 grams white chocolate peppermint chips, white chocolate chips or chocolate chips
- 4
Continue to let the covered dough rise for bulk fermentation until it has risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough in the mid 70’s F, the first rise will take about 6-7 hours total, including the stretch and folds.
- 5
Spray a 9×13” pan with non-stick spray and then add 2 Tablespoons of melted butter to the bottom of the pan. Dump the sourdough focaccia dough into the pan and flip it once to coat both sides in butter. Cover and let it rise another hour or two covered in a warm spot until it has risen well and is puffy.
- 6
Once puffy, top the chocolate focaccia with the remaining 2 tablespoons of melted butter and dimple the dough by placing your fingers down directly into the dough. Do that multiple times dimpling the entire pan. Pop any large bubbles to ensure they don’t burn while baking.
- 7
Bake in a 400 degree Fahrenheit oven for 27-30 minutes. Remove and add the marshmallow fluff and turn the oven to broil. Broil for 1-2 minutes, until it turns golden brown on top. Make sure to watch it closely so the marshmallow fluff doesn’t burn.100 grams marshmallow fluff (store bought or homemade)
- 8
Remove the focaccia from the oven and sprinkle with crushed peppermint. Remove the focaccia from the pan and add it to a wire rack to cool.50 grams crushed peppermint